Sharpening stone #8000 is suitable for Japanese and German kitchen knives, razors and carpentry tools. We use it for fine sharpening and removing the burr after sharpening, and to polish the blade. It will leave a very smooth, fine edge which works best with meat/fish knives like gyuto, yanagiba, deba, sujihiki.

👉 For the next step we either recommend using the leather strop to give the blade the final polish, or use the stone as a mid-step between #1000 and #8000 grit. 

Sharpening stone (whetstone) from Japanese producer Naniwa enables fast and efficient sharpening of Japanese knives. The main difference between the Traditional and Sharpening/Super Stone series is the soaking time - we soak the Traditional line stones in water for about 20-30 minutes before sharpening. All their other series are splash-and-go stones.

For easier sharpening, we recommend purchasing a Stone Holder (Sink Bridge) to ensure mess-free and a stable position of the stone during sharpening.

Specifications:

*Sidenote: Due to market expansion, Naniwa often changes the product name and its packaging - the Naniwa Traditional stone is the same stone as the Naniwa Standard stone, with the same composition and characteristics.